Best 12 Roasted Potatoes With Anchovies And Lemons Recipes

TUSCAN ROASTED POTATOES & LEMON

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
• Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.

LEMON-ROASTED POTATOES

Steps:

• Cut 1 pounds peeled Yukon Gold potatoes into 1-inch chunks; toss with 3 tablespoons olive oil, 3 chopped garlic cloves, 1 teaspoon kosher salt and 1/2 teaspoon each pepper and dried oregano in a 9-by-13-inch baking dish. Add 1/4 cup each lemon juice and chicken broth. Roast at 425 degrees F until the potatoes are tender, about 30 minutes. Toss with chopped parsley.

LAURA'S LEMON ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the canola oil, melted butter, lemon juice, garlic, dill, salt and pepper. Add potatoes and toss to coat. Spread the potatoes out on a baking sheet and drizzle any remaining liquid from the bowl over them.
• Bake in the preheated oven until potatoes are brown and crispy, about 45 minutes.

ROASTED POTATOES WITH ANCHOVIES AND TUNA

Steps:

• In a medium pot, cover potatoes with at least 1 inch of water, and add a generous amount of salt. Bring to a simmer, then cook until potatoes are very soft, 25 to 30 minutes. You want to overcook them a little, so the insides stay creamy when they're roasted later.
• Drain the potatoes, and let them cool until you can handle them.
• Heat oven to 425 degrees. Use your hands to smash the potatoes to about 3/4-inch thick and transfer to a rimmed baking sheet. Toss with oil and a little salt. (The more generous you are with the oil, the crispier the potatoes will get.) Arrange potatoes in a single layer.
• Roast until dark golden and crisp, 40 to 50 minutes, flipping them over halfway through.
• Meanwhile, melt butter in a small pot over medium heat. Stir in anchovies and capers, and continue to cook until butter is brown and nutty. Stir in garlic and remove pan from heat.
• Pour brown butter all over the potatoes. Add tuna (or beans) to the pan, and toss well. Season with more salt, if needed, pepper and lemon juice to taste. Scatter herbs and onions over the top and serve.

CRUNCHY BAKED POTATOES WITH ANCHOVY, PARMESAN AND ROSEMARY

Steps:

• Heat oven to 425 degrees. Rub the potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
• When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add cheese, olive oil, rosemary, anchovy, garlic and remaining 1/4 teaspoon of salt to bowl and mash with a fork until combined.
• Stuff potato skins with potato mixture. In the same bowl, mix all topping ingredients, except olive oil, and divide among the potatoes; drizzle tops very generously with olive oil. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for an additional 1 to 2 minutes until tops are golden brown and crisp. Replace tops on potatoes if you like and serve hot.

ROASTED POTATOES WITH ANCHOVIES & LEMON

Steps:

• Adjust the rack to the lower third and preheat the oven to 450 degrees Fahrenheit. Toss the potatoes with the salt, pepper, and 2 tablespoons of the olive oil in a large, shallow pan (1-inch deep). Roast, without turning or stirring, until the underside are golden brown, about 20 minutes.
• Meanwhile, in a small bowl, whisk together the anchovies, lemon juice, and remaining tablespoon of olive oil.
• Turn the potatoes over with a spatula and roast for 10 minutes more. Toss with the garlic and roast for 5 minutes more. Transfer to a bowl and stir in the anchovy mixture, parsley, and salt and pepper to taste.
• Serve hot.

ROASTED POTATOES WITH ANCHOVIES AND LEMONS

Steps:

• Preheat oven to 450°F.
• Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.
• While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil.
• Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.

ROASTED POTATOES WITH OREGANO AND LEMON

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.

ROASTED LEMON-GARLIC POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes in a 9x13-inch baking dish and season with garlic, sea salt, and pepper. Pour in water, oil, and lemon juice and mix for a few seconds with a wooden spoon to coat.
• Roast in the preheated oven for 40 minutes. Turn the potatoes and continue to cook until all sides are golden brown, about 25 minutes more.

ROASTED POTATOES WITH PRESERVED LEMON, GARLIC, AND CHILES

Steps:

• Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry.
• Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt.
• Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.

ROASTED POTATOES WITH SAGE AND LEMON

Steps:

• Preheat oven to 200 degree celsius.
• Place potatoes in a large saucepan (with a lid) and cover with plenty of cold water.
• Cover and bring to the boil, reduce heat to medium and cook, partially covered for 10 minutes, or until tender but still firm.
• Drain well and while still warm, cut them into quarters.
• While potatoes are cooking, in a small bowl combine the finely chopped sage, zest, oil, water, garlic and pepper.
• Spray a 3 litre (12 cup) capacity baking dish with cooking spray.
• Place the potatoes in the dish, pout over the sage mixture and gently toss until potatoes are evenly coated.
• Bake, turning once halfway during cooking, about 35 to 45 minutes or until golden and crisp.
• Garnish with the extra sages leaves if using.

LEMON ROASTED POTATOES

Steps:

• In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender.